This study assessed the substitution of margarine with 10, 20, 30, 40 and 50% Sweet Orange (Citrus Sinensis) Seed Oil (SSO) to enhance their total phenolic, total flavonoid and total carotenoid contents. In addition, phytochemical composition, antioxidant activity, instrumental color, physical properties, and sensory attributes of the bread were investigated.
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B.M. Yunusa (2024) studied this question.
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